Recipe from Cara’s Cravings, originally from Whole Foods.

Check out Cara’s Cravings for some better pics. These sandwiches were a bit hit at the party! The only change I made from Cara’s recipe is that I used yogurt instead of mayonnaise.

I would definitely make this chicken salad again! I made the salad a day in advance, so that I only had to put them all together on Friday.

1 c low-fat cottage cheese
1 t lemon juice
1 t Dijon mustard
1 t honey
2 T plain yogurt
2 T nonfat milk
Salt & Pepper to taste
About 1 1/2 lb boneless skinless chicken breasts, pounded to even thickness
2 T olive oil
2 t herbs de provence
Salt & pepper
2 green onions, thinly sliced
1 granny smith apple, cored and finely chopped
About 3 ou sharp cheddar, sliced thinly
Mini pitas, cut in half

Heat skillet over medium heat.

In a small bowl, combine the olive oil, herbs de provence and salt & pepper. Place chicken in the bowl and use hands to fully coat the chicken.

Place in skillet until chicken is fully cooked, about 15 minutes, turning once.

When cool enough to handle, chop finely. (I used my food processor for the chicken as well as the apple.)

Add the chicken to a medium bowl with the apple and onions.

Combine the dressing ingredients in a blender and process until smooth. Pour over the chicken mixture and stir to evenly coat.

To serve – slice the pita in half, place a piece of sharp cheddar and then stuff with the chicken salad.